I'm not sure if you'll consider this too Chili-like, but it tastes pretty different because of the fish. I also have a very delicious GF Ghanaian Peanut Chicken recipe here (http://wp.me/p1TzRU-Y) and you can substitute any other kind of meat - it is great with beef chunks. It is very rich and gravy-like. I hope this helps, Cuban Black Beans is one of my all time favorites. :-)
Cuban Black Bean Soup/Sauce (with Optional Cod Steak) – Slow Cooker
Cuban black beans are a great alternative to Mexican or American black beans. Prepared with cod, it is a satisfying and nutritious meal.
1 Lb. dry black beans
3 cups broth (I prefer Maggi “Tu Sabor Latino! Chicken Bouillon” or “Knorr Caldo con Sabor de Tomate Y Chipotle Bouillon.”)
1 14.5-oz. can diced tomatoes w/ green chiles
1 4-oz. can diced green chiles
1 green bell pepper, diced, or cut into narrow strips
1 8-oz. cod steak, cut into 1 inch cubes (optional – this is a very “fishy” fish)
1 cup minced yellow onion
4 cloves minced garlic
2 Tablespoons red-wine vinegar
1 teaspoon dried oregano
2 teaspoons dried thyme
2 Tablespoons ground cumin
1/2 teaspoon ground black pepper
salt & pepper to taste
Rinse beans and remove any small stones and debris. Place beans in slow cooker (6 quart or larger) and add enough water to cover by 4-5 inches. Bring to a boil and cook 20 minutes. Drain water. Add remaining ingredients, mix well, cover and cook on low for 8-10 hrs. Season with salt and pepper as needed. Serve with bread or tortillas.
NOTE: If cooking for anyone prone to gas, soak the beans in water overnight or for at least 6 hours! Drain of water, rinse, and prepare as described above.
This recipe can be made vegetarian / vegan by using a different broth and omitting the cod steak.
Edited by: KELINAL at: 11/11/2012 (18:46)